2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.

Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.

I use a lot of cinnamon when I make the one minute muffins with flax seed meal. I also sometimes add some DaVinci syrup (vanilla, caramel, chocolate, praline, almond or banana flavored). Other options would be to make it more savory with garlic, onion powder, rosemary, etc.

You'd need to sub out at least half of the flax for another "flour" to really cover the grassy taste.
Try a combo of 1/3 each flax, almond and coconut flour maybe?
I've read lupin flour is really good, haven't tried it yet.

I use to make the muffins many many years ago and I agree you will probaly want to add another flour. My liquid was Davinci or Torani syrups to change flavors.I'm not really sure what you would use to change but it is an idea .

I agree, all flaxmeal breads have a taste I'm not so fond of. These below I think disguise that taste somewhat: The first couple are my favs. Lots more on my website that have a little coconut flour and almond flour also, but I don't know if you eat those items or not.

Melt 1 T. of the butter in microwave in a small mixing bowl. Add beaten egg and sour cream. Add all dry ingredients and stir well. Dip into square microwaveable container and microwave on HI for 70 seconds or until dry to touch in center. Cool a minute and tip out onto cutting board. Laterally slice as evenly as possible with a long knife. Melt a little butter on non-stick griddle and baste one side of each slice of bread. Place one slice on griddle, buttered side down. Add 1 slice of your preferred cheese (I use American or Swiss) and top with second slice of bread, buttered side up. Brown well on both sides. The browner it is the crisper it will be.

Preheat oven to 350º. Mix all dry ingredients and cheese in large bowl. Add eggs, water and oil, beating eggs well until batter is well blended. Line 13×15 sheet pan with parchment. With a rubber spatula, spoon batter onto parchment, spreading from the center out to the edges, as evenly as possible. I sprinkle caraway seed over half the bread so I can have both types of bread: plain and rye. Bake for around 18 minutes (every oven is different), until center is dry and springs back when touched. Avoid over browning. Cool and cut into 12 equal slices. This recipe rises enough that you can actually slice it laterally and get a sandwich (2 slices) out of each 1/12th slice of this bread! It freezes well but remember to never freeze bread longer than a month, ANY bread, low carb or otherwise.

1. did you see they have found a correlation between flax consumption and prostate cancer? I immediately stopped making flax muffins for my "older" husband upon reading the research. it's not conclusive, but it's troubling.

I made these rolls yesterday and they are outstanding. So much like real bread and they puff up so you can slice them for a sandwich. My old favorite is the cheese rounds but these are much lighter and fluffier. Thanks

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1. did you see they have found a correlation between flax consumption and prostate cancer? I immediately stopped making flax muffins for my "older" husband upon reading the research. it's not conclusive, but it's troubling.

Yes, I've seen that, but have decided that, on balance, flax seed is beneficial. Those studies have very mixed results. Flax seems to have helped me get my blood pressure down to normal values.

2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.

Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.

I use a tablespoon or so of pesto in place of some of the oil. I can't even taste the flax taste. I also make the bread with chopped onions and black oil cured olives.